Wheat Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a fragrant crust of shredded coconut, fresh ginger, and sliced scallion greens that toasts up beautifully golden in the pan. Coconut aminos bring a savory, umami-rich depth that ties everything together — no soy sauce, no wheat, no compromises. The egg acts as the binder that holds that crust firmly to each fillet, so you get a satisfying crunch in every single bite without a breadcrumb in sight. Cooking in coconut oil keeps the whole thing cohesive and adds a subtle richness that pairs perfectly with the brightness of fresh lime and cilantro at the end. This is the kind of dish that feels genuinely impressive on the plate but comes together in one skillet with straightforward steps anyone can follow. A squeeze of lime right before eating lifts all those warm, toasty flavors and makes the whole thing sing.
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Learn more →Ingredients
4 servings
For the fish
- 4 mahi-mahi fillets (6 oz each), skin removed
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the crust
- 1 cup unsweetened shredded coconut
- 3 scallions, green parts only, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 1 tbsp coconut aminos
- ¼ tsp red pepper flakes
- 1 egg, lightly beaten
For cooking
- 3 tbsp coconut oil
For serving
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the mahi-mahi fillets dry with paper towels, then season both sides with the salt and black pepper.
- 2
In a shallow dish, combine the shredded coconut, scallion greens, grated ginger, coconut aminos, and red pepper flakes, stirring until evenly mixed.
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